Spanish Chickpeas and Spinach (Garbanzos y Espinacas)

This delectable tapas dish from Andalusia combines chickpeas and greens with a silky garlic gravy - perfect scooped into bread.

This simple yet enticing tapas dish is best known in Andalusia, where it’s usually served with tostadas - thin slices of bread brushed with olive oil and toasted. It makes a beautiful light lunch when served with rice and works brilliantly as a packed lunch, scooped onto a split bread roll and eaten like an open sandwich. Traditionally spinach is used, but you can make this with any green, leafy vegetables you have to hand. The best feature of this dish is how it’s thickened. It uses a classic Spanish method called a ‘picada’, whereby a mixture of breadcrumbs, and garlic are fried in olive oil until fragrant before being used to bind sauces. This recipe is an all-in-one approach, building the picada and using it to bind chickpeas and greens to a creamy, garlic-intense emulsion, all in the same pot. Let’s go!

INGREDIENTS (serves 2x)

• 2 tablespoons olive oil

• 1x shallot, diced

• 2x cloves garlic, diced

• 3 tablespoons breadcrumbs

• 1 tablespoon ground almonds - optional

• 1 tsp tomato puree

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1x 400g can of chickpeas (including the liquid)

• 2 tsp sherry vinegar (or red wine vinegar)

• 150g baby spinach

• To serve: olive oil, chopped parsley

  

WALKTHROUGH

1. First, we’ll fry the aromatics. Place a saucepan or pot onto medium-low heat. Add 2 tablespoons of olive oil followed by the diced shallot and 2x diced cloves of garlic. Fry the aromatics for 1-2 minutes until aromatic.

   

2. Add the 3 tablespoons of breadcrumbs and 1 tablespoon of ground almonds. Stir the crumbs until coated in the olive oil and fry on medium-low heat for 4-5 minutes until smelling toasted and fragrant.

   

3. Add 1 tsp tomato paste/puree along with 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Fry for 1-2 minutes until fragrant.

   

4. Add the 400g can of chickpeas along with the can’s liquid. The breadcrumb/almond crumbs will thicken the mixture as it comes to a boil. Add the bay leaf, 1/2 tsp salt, 1/2 tsp sugar and 2 tsps sherry/red wine vinegar.

   

5. Once simmering, add the 150g of washed spinach. Using a utensil, wrestle the spinach down under the chickpeas until it begins to wilt. As the spinach wilts it will release some liquid and create a creamy, loosened gravy. Simmer the spinach for 1-2 minutes.

   

6. Taste for seasoning, making adjustments with salt, sugar, pepper and/or lemon juice if needed.

   

7. Serve the chickpeas and greens like a tapas dish, as a small plate with a light stream of olive oil. It’s delicious served hot with rice as a stew, or eaten warm with bread toasts, tostadas or crackers. Enjoy!